Chicken Stew with Sweet Potatoes
User Reviews
4.8
162 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr
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Servings
8
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Calories
474 kcal
-
Course
Main Course, Dinner
Chicken Stew with Sweet Potatoes
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This supremely satisfying Chicken Stew will leave everyone full and happy. It's healthy AND delicious comfort food at its best. It's also Whole30, Paleo, and perfect for clean-eating - though nobody would ever guess.
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Ingredients
For the Spice Mixture:
- ¼ cup orange juice freshly squeezed
- 1 TB paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground tumeric
- ¼ tsp cayenne less if you're sensitive to spice
For the Stew:
- 3 TB coconut oil
- 1 large onion chopped
- 2- inch ginger fresh, peeled and minced
- 8 cloves garlic chopped
- 15 oz diced tomatoes with juices
- ½ cup coconut milk from a can, shake well (found in ethnic aisles of grocery stores.)
- 2 cups chicken broth regular strength
- 1 lb sweet potatoes peeled and cut into 1/2 inch pieces
- 2 lbs chicken thighs boneless/skinless, towel-dried, and cut into bite size pieces
- Kosher salt and freshly ground black pepper
- Garnishes: chopped cashews unsweetened coconut flakes (garnishes highly recommended for texture and depth of flavor.)
Instructions
- In a bowl, combine all ingredients of Spice Mixture together until well incorporated. Set aside.
- In a Dutch Oven or large/heavy pot, add 2 TB coconut oil and heat until hot. Add onions and cook/stir over medium heat until softened, 4 minutes. Add ginger and garlic, continuing to stir another 2 minutes. Add the Spice Mixture that was set aside. Stir well for 1 minute.
- Add tomatoes plus their juices and coconut milk. Stir frequently 2-3 minutes. Add broth and 1/2 tsp kosher salt. Bring to a simmer for 10 minutes. Add sweet potatoes, stirring occasionally; cook until tender, 20 minutes. Taste stew; if needed, add more kosher salt and freshly ground black pepper.
- Meanwhile (while stew is cooking) heat 1 TB coconut oil in a large saucepan over medium high heat. Sprinkle chicken with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Place chicken in a single layer in saucepan and let brown for 4 minutes on first side. Flip with tongs for 3 minutes of browning on second side. Do this in 2 batches if needed to avoid overcrowding (if crowded, chicken won't brown.) Add browned chicken to the hot stew; stir to combine.
- Serve stew with garnishes, over rice or just as is.
Notes
- If you enjoyed this recipe, please come back and give it a rating ♡
Nutrition Information
Show Details
Serving
1g
Calories
474kcal
(24%)
Carbohydrates
29g
(10%)
Protein
26g
(52%)
Fat
28g
(43%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
5g
Monounsaturated Fat
9g
Trans Fat
0.1g
Cholesterol
66mg
(22%)
Sodium
421mg
(18%)
Potassium
738mg
(21%)
Fiber
3g
(12%)
Sugar
17g
(34%)
Vitamin A
8336IU
(167%)
Vitamin C
25mg
(28%)
Calcium
169mg
(17%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 474 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 474kcal | 24% |
| Carbohydrates | 29g | 10% |
| Protein | 26g | 52% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 66mg | 22% |
| Sodium | 421mg | 18% |
| Potassium | 738mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 17g | 34% |
| Vitamin A | 8336IU | 167% |
| Vitamin C | 25mg | 28% |
| Calcium | 169mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
162 reviews
Excellent
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